Arkansas Mud Cake Recipes

Steps:

• Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. , Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. , Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

Steps:

• Using electric mixer, and in a large bowl, cream butter.
• Slightly beat eggs and add to butter.
• Mix well.
• Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together.
• This is a heavy batter.
• Do not beat.
• Spread batter in greased 9x13x2 inch pan.
• Bake at 350 ¡F for about 45 minutes.
• As soon as cake is taken from oven, spread marshmallow creme over top.
• Cool for 20 minutes.
• To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer.
• Pour over marshmallow creme.
• Top with nuts.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.